If you find yourself with a bunch of peppers that are forking too hot to consume you can always make them into Forking Hot Sauce and Forking Hot Ketchup. The Cool Thing is you can start off the two sauces from one pot.

Ingredients

6 Roasted, cleaned and seeded Bell Peppers and the golden sweet juice they release from roasting. (for sweetness)

Around 12 oz. of Roasted Serrano Chilies Cleaned

Around 1 lb. 11 oz. Hot Hatch Chili’s Roasted Pealed if you can and seeded

1 apple pealed, cored and chopped

Juice from 1 Lime

3 Garlic Cloves smashed fine

3 Cups Apple Cider Vinegar

2 Cups Water

1 teaspoon Kosher Salt

1/2 teaspoon Cayenne

1/2 teaspoon white ground pepper

(for making the Ketchup afterwards you need )

1 Cup Sugar

1 teaspoon Worcestershire Sauce

Pinch Cloves

Directions

Dice up all the peppers place in pot and add rest of ingredients and blend.

It will look sort of like this.

Bring to boil and let simmer at least an hour.

Then use a strainer and separate the sauce.

Take your thick sauce and turn it into Ketchup.

Place Thick Sauce back in your sauce pan and add 1 cup of white sugar, 1 teaspoon of Worcestershire Sauce and a pinch of Ground Cloves. Bring to boil and let simmer about an hour. Place in a clean container. You can blend it smoother if you want to.

Back to Hot Green Sauce.

Put your thin green sauce back in your sauce pan and bring to boil and turn down to a slower boil and let it reduce to maybe a third from where you started.

The Green Hot Pepper Ketchup almost had a fruit taste to it I think it would be really good with lighter meats. It’s spicy but not forking spicy.

The Roasted Hot Green Sauce gives you that roasted pepper taste at first and then gives you a big fat punch of forking spicy heat.

Forking Good!

It only takes minutes to prepare a delicious and light Spelt Veggie Flat Bread. This is forking easy and anyone can make this flatbread.

Spelt Veggie Flatbread

Ingredients for the Flatbread (this recipe makes two quarter flat pan flat breads and will serve 4-8 people) Set Oven at 450 degrees

1 Cup All Purpose Flour

1 Cup Spelt Flour

1 Cup Water

about 2 teaspoons Kosher Salt

Mix well

and pat flat on a slightly canola sprayed pan. Arrange your vegetables. (I used Zucchini, Onion, Corn, Heirloom Tomatoes and Shishito Peppers)

At this point you pop the pan in your 450 degree oven and it’s cooked in 10 minutes.

Now you add cheese if you want cheese. (I used Brie and it was delicious) You season with fresh crushed Sea Salt and Fresh Ground Black Pepper and drizzle Extra Virgin Olive Oil and Balsamic Glaze and Pop back in the oven till cheese just melts.

Quick! and Very Easy to make! The spelt flour lightens up the dough and also makes for a more flavorful almost nutty tasting dough. This Flatbread got inhaled really forking fast. Yours will too.

Spelt Veggie Flat Bread

So Quick, Easy and Forking Delicious! Spelt Veggie Flatbread.

Forking Good!

I had these beautiful tomatoes and noticed the forking tomatoes looked similar to the cover of my magazine. But they also had those pretty purple sprouts and forking micro greens.

So I thought I’d try out the Tomato, Onion and Roasted Lemon Recipe. I thought the edible sugar roasted and herbed lemons sounded interesting and thought to myself I could easily also do the same with limes and create a similar but different salad.

Tomato, Onion and Roasted Lemon Salad

I do note other people might not feel the way I did about the Tomato, Onion and Roasted Lemon Salad.

I did the cover  recipe and just found out I FORKING HATE Pomegranate Molasses or I hate the bottled Pomegranate Molasses I used anyway. The magazine recipe includes pomegranate molasses. I LOVE pomegranates and had no forking idea that pomegranate molasses can taste exactly like forking cough syrup. That red sweet tart sort of taste is really nauseating to me. The whole salad tasted forking terrible to me even with all the spices added. It was that cough syrup, mint, sage,allspice and almost bitter lemon.  The tomatoes taste laced with cough syrup. For me these flavors were terrible together. I’m thinking the recipe might have some forking typo errors. I can’t forking stomach it BUT I do note other people might enjoy it.

It was pretty easy to do another salad using the same method to cook the citrus. So I created another salad that looks similar but with flavors that forking taste good together to me.

The recipe is pretty easy.

Tomato, Hibiscus, Onion and Roasted Lime Salad

1 Lime Washed and sliced very thin with seeds removed (ignore the lemons in the picture, I used them for the other recipe)

About 3 Tablespoons Fresh Cleaned chopped Cilantro

1/2 teaspoon Sugar

2 Tablespoons Extra Virgin Olive Oil (1Tbsp & 1Tbsp)

1 Tablespoon Hibiscus Syrup

3 Hibiscus Flowers torn

1 Slightly Spicy Pepper sliced thin (I used a Shishito but a fresno or banana pepper would be just as good)

1 Garlic Clove mashed or crushed fine

Around a pound of small Heirloom Tomatoes sliced up.

About 1/4 sweet onion sliced thin

About 2 Tablespoons of Roasted Watermelon seeds (Pumpkin would also be very good)

Fresh Crushed Sea Salt and Black Pepper

Set your oven at 325 degrees

Boil your limes for 2 minutes to remove bitterness, drain and pat dry.

Toss lime slices with I Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Chopped Cilantro and Sugar. Line your citrus on a parchment lined pan and bake the limes 15-20 minutes till they seem dry.

Mix I Tablespoon Extra Virgin Olive Oil with garlic and Hibiscus Syrup till well combined. Add all your remaining ingredients and Season with Fresh Ground Sea Salt and Black Pepper.

Tomato, Onion, and Roasted Lime Salad

I thought the salad was good this way but then I kicked it up adding some Hibiscus Flowers to add more balance to the lime, A thinly sliced Shishito Pepper, and Roasted Watermelon Seeds. The salad is forking complete now.

Tomato, Hibiscus, Onion and Roasted Lime Salad

Forking Good!

I’m full of forking Zucchini and I know you can make pickles with zucchini so I thought I’d make India Style Relish since they don’t forking sell any in my part of Arizona. This relish comes out full flavored and not so sweet.  If you like your relish on the sweet side  you will need to add more sugar.  I also recommend to let it sit for a day for the flavors to settle.

Ingredients

About a 1 pound Zucchini grated

1 red Bell Pepper Diced

1 Greenish Bell Pepper Diced (Mine was Green Yellow)

1 Sweet onion grated

2 Tablespoons Kosher Salt

2 Cups White Vinegar

6 Tablespoons Sugar

1 teaspoon cinnamon

1 teaspoon turmeric

1/4 teaspoon clove

1/2 teaspoon Allspice

2 Tablespoons Mustard Seeds

Forking easy directions

Dump all your veggies in your sauce pot with vinegar and half your seasonings.

Now blend it up with your blender wand a little.

Bring to boil and then turn down to a little more than a simmer and let it go till it’s about at desired consistency. (that will take 1 1/2 hour – 2 hours.)

Taste it and decide if you want to add a little more seasoning from your mixture.  I used about 1/2 of what was left. (The rest might be really good to coat a burger with)

EASY India Style Relish (made from zucchini SHsssssss)

Forking Good!

Home made mustard is forking easy to make. You can use higher quality more flavorful vinegars and spices to make your unique blend. You can also play with the texture depending on how you cut (excuse the forking bad pun) or blend the mustard.

I studied over a half dozen different recipes posted on the web and forking came up with my own adding some of my own ideas that’s a little more layered with flavors and I like the popping texture of leaving the seeds whole.

Ingredients

5 Tablespoons Mustard Seeds (I only had yellow but a mix of different ones would be interesting. (I do note using all yellow seeds will produce a mild mustard and you do need the darker colors for a more bold mustard flavor.

1 Tablespoon Mustard Powder

1/4 Cup Sherry

1/3 Cup Apple Cider Vinegar

2 Tablespoons (my recipe) Roasted Garlic Spread (Covered Garlic Roasted with a Splash of Extra Virgin Olive Oil for an Hour and Whipped)

Roasted Garlic Spread

1/4 teaspoon Ground White Pepper

6 crushed Juniper Berries

Small pinch of Allspice (be careful with this one)

2 Normal Pinches of Espelette Pepper Powder

Maybe 5 Turns of Fresh Ground Sea Salt

Between 5-10 turns of Fresh Ground Black Pepper

You just forking mix and let sit in the refrigerator a day but two days would be better.

It will look sort of like this.

It takes a day to look like this and is a little on the thin side.

At this point it will thicken up a little more if you can wait another forking day (that’s a total of two days the next day it DID look perfect) or you can blend it up to your liking. Blending will thicken the mustard.

Home Made Mustard it’s Something you might Relish!

Forking Good!

I was making my “Kicked Up” Version of Polenta. That’s two cups dry polenta, 9 cups usually water but to make it kicked up I used mostly corn stock( 5 cups corn stock 4 cups water , I also creamed in 4 ears of corn. This made a very forking indulgent tasting polenta and seems very rich and creamy and flavor packed. It happened to be also very low fat. Only 2 ounces of forking butter are used in 30 servings.  24 of the around 30 servings it made were turned into Crispy Polenta Cakes that I froze for latter. No other forking fat was used in the Polenta.

Polenta Cake (a different batch)

After making the 24 polenta cakes the leftover polenta was placed in a tub to set, then placed a lightly oiled pan.

I decided to top my polenta with about 8 ounces of fat free farmers cheese that I seasoned. I like the way this cheese holds up to heat as it doesn’t melt or get forking runny.

I added two scallions, a handful of fresh basil, 2 cloves of garlic, 1/2 teaspoon oregano,  1/2 teaspoon fresh grated black pepper, And 1/2 teaspoon Kosher Salt.

Then all ingredients got forking blended. Then they were topped on the polenta.

I used this Forking Gizmo that is like a giant pencil sharpener to make carrot curls. I cut up zucchini, tomatoes and radishes and just decorated away till I got this. I don’t recommend buying the gizmo I used as I also sliced up my Forking Finger in this contraption.

I cut up extra vegetables and seasoned them with oregano, basil, rosemary,  sea salt, fresh ground black pepper and a splash of extra virgin olive oil and placed them around the polenta and baked it off in the oven at 350 degrees for a forking half an hour.

You just might WoW your friends with polenta!

Forking Good!

I picked up beautiful pickling cucumbers from my local farm and decided to make a few forking batches of pickles and thought lemongrass would be interesting and refreshing.

Ingredients

Cucumbers (I had two really forking big  cucumbers you might need 4-6) (the other two I made dill flavored)

1 bunch of Lemongrass ( remove dry skins and you use mostly from white end sliced in half long ways)

6 cloves garlic

About an inch and a half of Galanga Root cut in slices

About an inch and a half of Ginger Root cut in slices

One Thai Chili cut in half long ways

10 Kiffer Lime Leaves

3 Tablespoons Kosher Salt

3 Tablespoons Sugar

1 1/2 Cups White Vinegar

2 Cups water

Bring everything (except the cucumbers) to a boil and then lower the heat let it cook maybe 10 minutes and let the liquid cool.

Once the liquid is cool you can pour it on to your sliced cucumbers in a sterilized container and put in your refrigerator.

The next day you can eat them and they will be very lemon grassy. If you can wait three days more of the other flavors do come out.

The Refrigerator Lemongrass Pickles are light and refreshing! They are forking easy to make and are just right for a hot summer day!

Forking Good!

I thought the best way to use this Fat Free Farmer Cheese would be to make Forking Blintzes or Crepes. I also thought a tasty combination would be to stuff the Cheese Blintzes (or Crepes) with Caramelized Banana Peppers and Onions that I already had prepared. My Banana Peppers were so FORKING hot I tamed them down with a little bit of sugar with a little bit of salt. They had a mostly spicy-sweet thing going on.

A blintz is a thin pancake that is rolled around sweet or savory filling.  Blintzes and Crepes are forking easy and quick to make anyone can do this.

Ingredients for Blintzes or Crepes Dough to make 6 or 7 of them

2 Extra Large Eggs Beaten

1/2 Cup Water

3 Tablespoons Melted Butter

1 Tablespoon Greek Yogurt

Small splash of Vanilla maybe 1/8 teaspoon

1/2 Cup All Purpose Flour

1 Tablespoon Sugar

1/4 teaspoon of Kosher Salt

Canola Spray and maybe a tablespoon more butter for frying the stuffed Blintzes.

You will need filling I used about 6 ounces of Farmer Cheese and about 6 ounces of Caramelized Banana Peppers & Onions that already had sugar and some salt in them.  I didn’t think the farmers cheese needed any seasoning with that Flavor BOMB Pepper Mixture. It sort of went good against the cool mild cheese but normally you’d want to spice or sweeten the forking cheese up.

I started by mixing the sugar with the melted butter and then added the egg and mixed till smooth. I mixed in dry about 1/2 till smooth and then the rest till smooth.

My small fry pan was set on a little past medium heat and was sprayed with canola oil.

I covered my pan with a foil top and it took very little time to cook and all the Crepes slid out easy.

I laid out all the crepes and put almost an ounce of cigar shaped farmer cheese in each one and then added almost the same amount of Caramelized Banana Peppers & Onions to each.

I rolled up the bottom, then rolled in the sides and continued rolling till I had a Blintze Shape.

Then I fried on that just past medium heat.  My pan was sprayed with canola oil and had a small pat of butter. This went very quick. Since these are savory Blintzes a little Salt and Pepper might be nice to finish them up.

Forking Spicy Peppers with a cool creamy Cheese are the Whey to go!

Forking Good!

I had a bunch of forking Pickled Beets and Pickled Onions and thought I could make tasty Falafels out of them and I forking did! This is a very original  recipe I whipped up. The pickling of the beets and onions just gives these beet falafels another dimension. These falafels are a forking rainbow of flavor in your mouth. The Falafels came out really Forking Delicious! They got everything going on, tangy, sweet, sour, spicy and a little bit of crisp on the outside. Sort of meaty on the inside.

Set oven to 350 degrees you will need oiled pans for baking the falafels.

Ingredients

3 cups of your home made pickled beets

1 cup of your thinly sliced onion that you already pickled in with the beets

2 – 15.5 oz. Cans of Chickpeas drained and rinsed

1/2 cup of the liquid from the pickled beets

1 1/2 Cup Matzo Meal

2 Extra Large Eggs

2 Tablespoons Tahini

1 teaspoon Cumin

1 Tablespoon Coriander

2 Cloves Garlic Minced

Handful of Chopped Parsley or Cilantro or a mix of both

1/2 teaspoon of Kosher or Sea Salt

1/2 teaspoon of Black Pepper

Using blender of any kind start with a chickpeas and beet liquid and then add beets, matzo meal, onions, eggs and blend well.

Now add remaining ingredients and by now you can just stir them in.

Roll into patty shapes on to oiled pans.

Bake at 350 degrees till done.  I did them filling the oven for 15 minutes and turned them over and did another 10 minutes making it 25 minutes total.

Now make Pink Horseradish Dill Cream

About 2 cups Nonfat Greek Yogurt

About 2 Tablespoons Light Mayo

3 inches of Armenian Cucumber grated (skin and seeds removed)

About 1 tablespoon Horseradish

2 teaspoons dried dill

1/2 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Pickled Beet Liquid

Mix and chill

This recipe is a keeper! These came out really Forking Good!

Forking Truth